ShareEFFECTS OF CARCASS CHILLING TEMPERATURE ON LOIN STEAKS FROM BULLS AND STEERS.
Author(s) : PATERSON B. C.
Type of article: Article
Summary
THE SIDES ARE CHILLED TO 275 K (2 DEG C) OR MAINTAINED 4 HRS AT 286 K (13 DEG C) PRIOR TO CHILLING TO 275 K. STUDY OF THE CHARACTERISTICS OF CARCASSES AND ORGANOLEPTIC PROPERTIES (TENDERNESS, FLAVOUR, JUICINESS) OF MEAT. BULLS HAVE LESS SUBCUTANEOUS FAT AND A LOW USDA QUALITY GRADE. STEER CARCASSES HAVE A HIGHER MARBLING RATE AND THE MEAT HAS A GOOD TEXTURE AND IS TENDERER. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-238099.
Details
- Original title: EFFECTS OF CARCASS CHILLING TEMPERATURE ON LOIN STEAKS FROM BULLS AND STEERS.
- Record ID : 1989-0598
- Languages: English
- Source: J. Food Qual. - vol. 11 - n. 1
- Publication date: 1988
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Chilling; Beef; Organoleptic property; Steak
-
FABRICATION DE VIANDE DE BOEUF RESTRUCTUREE REF...
- Author(s) : VIGNERON X.
- Date : 1988
- Languages : French
- Source: Viandes Prod. carnés - vol. 9 - n. 3
View record
-
EFFECT OF WARMED-OVER FLAVOUR ON CONSUMER ACCEP...
- Author(s) : WHITE F. D., RESURRECCION A. V. A., LILLARD D. A.
- Date : 1988
- Languages : English
- Source: Ital. J. Food Sci. - vol. 53 - n. 5
View record
-
EFFECT OF FREEZING OF BEEF ON SUBSEQUENT POSTMO...
- Author(s) : CROUSE J. D., KOOHMARAIE M.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
View record
-
TENSILE PROPERTIES OF COOKED BEEF IN RELATION T...
- Author(s) : LOCKER R. H., WILD D. J. C., DAINES G. J.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 8 - n. 4
View record
-
PALATABILITY OF CHILLED AND FROZEN BEEF STEAKS.
- Author(s) : WHEELER T. L.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
View record